Bread Crumbs Or Breadcrumbs (Regional Variants: Breading, Crispies) Are Small Particles Of Dry Bread, Used For Breading Or Crumbing Foods, Topping Casseroles, Stuffing Poultry, Thickening Stews, Adding Inexpensive Bulk To Soups, Meatloaves And Similar Foods, And Making A Crisp And Crunchy Covering For Fried Foods.
Crispy crackers with garlic bread and sugar milky taste that will give you new experience from crackers. This snack is perfect blend with coffee or tea.
Business Type Manufacturer, Supplier Type Bread Boxes Material Paper Shape Rectangular Thickness 0-1 Mm Color Available all color Pattern Printed Finishing Polished
Business Type Manufacturer, Supplier Type Bread Boxes Material Paper Shape Rectangular Product Details Thickness 0-1 Mm Color Available all color Pattern Printed Finishing Polished
Rusk which is also called as Toast, or Toasted bread, is available with us in three flavours- Cardamom, Cumin, and Milk. These are very crisp and made from the latest European technology. These can be supplied in your required Customised Packaging, printed laminated plastic layered packaging & customised labelling. Also, these can be made as per required combination of ingredients.
Steel Bread Bin Set
S.S Bread Basket
Breaded Squid Rings
Breaded Torpedo Shrimp
Breaded Torpedo Shrimps
Breaded Torpedo Vannamei Shrimps
Feozen Breaded Peeled Tailon Shrimps
Frozen Oriental Breaded Peeled Shrimps
Frozen Breaded Shrimp Burger Patty
Frozen Breaded Butterfly Shrimps
Prozen Breaded Shrimps Iqf
Pizza & Garlic Bread Box can be customize as in Size, Color, Design & in Paper GSM. There are types of paper used to make Pizza & Garlic Bread Box that is Kraft paper, White paper & Corrugated Sheet
A Bread Plate that carved out of a single piece of high quality, authentic and eco-friendly wood in Egypt using rudimentary hand tools. the wood has a natural non-porous properties of high density grain that show its unique grain pattern. Its size is 30 cm X 10 cm and the height is 2.5 cm.
Lipase Enzyme for Flour Dough Strengthening and Stabilizing - The most reliable and cost effective alternative to DATEM/SSL/CSL In morden bio-baking, lipases are used as emulsifier replacements due to the market demands for natural and safe food. Drawing on many years of experience, our applications research into lipases concentrates on their effects on optimal dough machinability and high quality baked products. Zymopan�?�®BLA products have good dough-strengthening properties for industrial bread-making. With Zymopan�?�®BLA products, bread improver manufacturers have enzymatic options for cost-efficient replacement of emulsifiers in a vast range of baked goods. ZymopanBLA Benefits: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability. Enzyme: Lipase Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 5-30 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65C. Enzyme will be inactivated quickly above 65C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
Phospholipase Novel Lipase for Flour Bread improver Zymopan BLP-F Lipase (Phospho-) Zymopan BLP-F Talk to us: - Improves dough fermentation and handling stability; - Reduces or replaces emulsifiers; - Increases volume with closed and fine crumb structure; - Softer crumb structure and more extended shelf life; - More cellular and whiter appearance of the crumb and crust; - Improves pastas/noodles brightness and color stability; Description: A lipase enzyme preparation that catalyzes the hydrolysis of fats as processing aid for using on the structure of bakery products, fats & oil products decomposing (dairy/meat fats & oils etc...), trans-esterification, and other food processing industry products, which is produced by submerged fermentation of a micro organism. Enzyme: Lipase (phospho-) Enzyme Preparation Synonyms: Lipolytic enzyme, Fungal lipase, Yeast lipase, cryotolerant lipase, esterase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Flour and dough Strengthener, Bread improver, Flour treatment; Flour Improver Total Aerobic Plate Count: 10,000 CFU/G Max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Usage rate: The recommended dose rate is usually 2-15 ppm on flour weight. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time). Application range: Active at proofing temperatures and at temperature up to 50-65�°C. Enzyme will be inactivated quickly above 65�°C. Packing: 25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
